Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 TB coriander seeds
1 TB Szechuan peppercorns
1 TB sesame seeds
1 ts ground ginger
1 ts Chinese five-spice powder
1 ts ground mustard
2 green onions -- chopped
2 garlic cloves -- chopped
1 TB fresh ginger root --
: chopped
1 TB honey
3 TB rice wine vinegar
3 TB soy sauce
3 1/2 lb chicken -- rinsed and
: patted
: dry
2 c chicken stock
1 lb pasta, preferably
: vermicelli

Preheat oven to 400 degrees. In a food processor or blender combine
coriander seeds, Szechuan peppercorns, sesame seeds, ground ginger,
five-spice powder, ground mustard, green onions, garlic and fresh
ginger. Process until coarsely chopped. Add honey, vinegar and soy
sauce and mix until just combined. Rub paste over chicken and place
in a roasting pan. Pour chicken stock around chicken and bake until
golden and a meat thermometer inserted in thigh registers 180
degrees, about 1 hour.

Meanwhile, bring a large pot of salted water to a boil. Add pasta and
cook according to package directions, just until al dente. Drain and
place in a warmed large serving bowl. Transfer roasted chicken to a
cutting board or platter. Skim some fat from pan juices, then scrape
the pan with a wooden spoon to release any browned bits from bottom
and sides. Pour pan juices over pasta, toss well, and serve with
carved chicken.

Recipe By : Nathalie Dupree, Cooks, TVFN

Date: Fri, 11 Oct 1996 20:22:09
~0700 (

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